2025 CSA Week 19 Recipes

parsley risotto

Heat 2 Tbsp of olive oil in a large saucepan over medium heat. Add 1 diced onion, and cook until softened, about 5 minutes. Add 2 cloves garlic, minced, and cook for 1 minute more. Add 1 cup rice and stir to coat in the oil. Cook for 1 minute more.

Add 1/2 cup dry white wine and cook until it is absorbed. Add 1 cup of the chicken broth and stir until it is absorbed. Continue adding 3 more cups of broth, 1 cup at a time, stirring constantly, until the risotto is cooked through and creamy, about 20 minutes total. Stir in 1/2 tsp nutmeg, 1/4 cup Parmesan cheese, 1/2 cup finely chopped parsley. Add salt, and pepper to taste. Serve immediately.

sauteed summer squash with green onions

Cut summer squash or zucchini lengthwise, then chop into bite-sized pieces. Finely chop green onions, including greens. Mince 2 cloves of garlic, and hot pepper and set aside. Heat 3 Tbsp butter in a large skillet. Add the white part of the green onion and saute for about 3 minutes. Add the garlic, pepper, summer squash and cook for another 3 to 5 minutes, add the onion greens and cook until wilted. Salt and pepper to taste.

Lemon-Garlic Green Beans

Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add 2 Tbsp butter to green beans, and 3 cloves of garlic minced; cook and stir until butter is melted, 2 to 3 minutes. Add the juice of 1/2 lemon, salt and pepper to taste.

Butterkin Squash Lasagna

Cut butterkin squash in half, then skin with a vegetable peeler. Dice squash into 1/2 inch cubes. Place squash on a baking tray and toss with 2 Tbsp olive oil. Roast squash in a 400F preheated oven for 30 minutes, until fork tender.

Puree squash in a food processor with 2 Tbsp finely chopped basil and 1/4 tsp nutmeg. Clean processor, then process 12 oz ricotta, 1 egg, 1 cup parmesan cheese, salt and pepper.

In a 9x13-inch baking dish layer 2 lasagna sheets over the bottom, then spread half the squash puree. Add another layer of lasagna sheets, then spread half the ricotta mixture. Repeat the process adding another layer of lasagna sheets, spreading the second half of the squash puree, then another layer of lasagna sheets, spreading the remaining ricotta. Sprinkle the final layer of ricotta with extra parmesan. Cover with foil and bake for 35 minutes in a preheated 375F oven. Uncover and bake for another 15 minutes or until golden. Allow to cool for 5 minutes.

Heat 3 Tbsp butter with 10-15 basil leaves and 2 Tbsp chopped walnuts in a pan for 1-2 minutes over medium heat until the butter starts to foam. Remove from heat and drizzle the basil butter over the lasagna.

Ground Cherry Jam

Combine 1 pint ground cherries, coarsely chopped, with 1/4 cup sugar, 1 Tbsp lemon or lime juice, 1 Tbsp minced ginger, 1 tsp cumin, 1/4 tsp cinnamon, 1/8 tsp cloves, 1/2 tsp salt, 1 jalapeño, stemmed, seeded and minced, in medium saucepan, Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has the consistency of thick jam, about 20-25 minutes, or until temperature reaches 220F on a candy thermometer. Taste and adjust seasoning, then cool and refrigerate until ready to use; Will keep for several weeks.